My name is Crystal & I have a problem when it comes to Girl Scout cookies.
When they go on sale, I’ll buy quite a few boxes (ok, maybe more than quite a few) in all hopes of being able to freeze them for later. But, it never happens. I end up inhaling them all in a very short amount of time. And, I don’t share with my husband or my kids. Instead, I hide them & then excuse myself to indulge all by myself. I know, I’m selfish. But that’s ok. I cook every night. I can indulge in a box of girl scout cookies or ten. Right?
But since I never am able to save enough for the freezer, you know I had to start making them at home so I could have them all year long – and maybe even save some for the rest of my family. The do-si-dos are definitely one of my favorite girl scout cookies. The peanut buttery goodness of them are almost addictive, and definitely on top of my ultimate cravings list.
Give me a tall glass of milk, a plate of these cookies, and a good chick flick on the tv – and that’s my kind of evening right there. The only thing that could make it even better is while I’m vegging out infront of the tv is for my husband & children to have aprons on and cleaning the house from top to bottom. Yeah, I know – I’ve definitely crossed over to fantasy land now.
After you whip up the peanut butter filling, be very, a word of caution at this step. Once you get a taste of it – it’s quite hard to stop tasting it – and before you know it, you will have eaten half of it and not have enough to sandwich in between your cookies. If this happens to you, just remember – I warned you!
The frosting is so good, you may want to make up a double batch of it – you know, so you have enough to eat with a spoon.
- For the cookies:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- For the filling:
- 3 tablespoons butter, softened
- 1 cup confectioners sugar
- ½ cup smooth peanut butter
- 3 tablespoons heavy whipping cream
- In a large bowl, cream together ½ cup butter or margarine, ½ cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form ¼ inch thick cookies. Bake at 350 degrees for 10 minutes, or until cookies are a light brown.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, ½ cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.